More From Magnolia: Recipes from the World Famous Bakery and Allysa To

Simon and Schuster, 9 .. 2010 - 160 ˹
A cupcake can change your life. Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings -- patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone's attention, come even more recipes from Greenwich Village's favorite bakery and her home kitchen.

Whether it's a birthday cake, weekend breakfast treats, or sweets for a bake sale, you'll find simple and delicious recipes to delight family and friends on all occasions in More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen. Beginning with the ever-popular cupcakes and frostings, you'll find the much-requested recipes for the mouthwatering Magnolia's Famous Banana Pudding and sinfully rich Red Velvet Cake with Creamy Vanilla Frosting, all with helpful hints that let you achieve the same sweet results as the bakery. In the well-loved Magnolia style, Allysa Torey brings you new twists on old favorites, such as Devil's Food Cupcakes with Caramel Frosting, Peaches and Cream Pie with Sugar Cookie Crust, and Apple Tart with Hazelnut Brown Sugar Topping. You'll also find breakfast treats like Cream Cheese Crumb Buns and Blueberry Coffee Cake with Vanilla Glaze; and afternoon snacks like Black Bottom Cupcakes, Walnut Brown Sugar Squares, and Oatmeal Peanut Butter Chip Cookies. From Banana Cake with White Chocolate Cream Cheese Icing to Heavenly Hash Ice Cream Pie, these are the desserts that Allysa makes for friends and family at home -- unfussy, straightforward, and simply delicious.

Illustrated with eight pages of beautiful color photographs, as well as black-and-white stills that capture the daily life of the bakery, More from Magnolia is an irresistible collection of new classics that will inspire you to fill your kitchen with sweet things.

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More from Magnolia

Ԩóҡ  - donliz -

I ordered two Magnolia cookbooks for my Mom for Mothers Day...I will be ordering two more for myself. They are so jam packed with delicious treats...I cant resist. I deserve a Mothers day gift if just from my furry children...Cocoa and Hershey. is the purrrrfect way to shop and save. ҹԴ繩Ѻ

Helpful Hints
Ice Creams and I cebox Desserts
Icings Frostings and Sauces
Metric Equivalencies

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˹ 11 - Add the eggs one at a time, beating well after each addition. Add the flour and the lemon and vanilla extracts.
˹ 13 - Pour the batter into the prepared pan and bake for 60-70 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan for 1 hour.
˹ 13 - In a bowl stir together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the egg substitute slightly with an electric mixer, then stir in the flour mixture.

ǡѺ (2010)

Allysa Torey and Jennifer Appel are the founders of the Magnolia Bakery in New York City, which now has two additional stores. In 1999 Jennifer Appel left to open Buttercup Bake Shop, which has two locations in Manhattan, where she resides with her husband Hernan and her daughter Isabel. Allysa Torey sold Magnolia Bakery in 2007, and currently lives with her son Wilson Henry in upstate NY, where she spends her time writing, cooking, gardening, and taking long walks through the hayfields with her collies Sam, Daisy and Honey.